• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Vegetables / Root Vegetables / Potatoes / Fingerling Potatoes / Ozette Potatoes

Ozette Potatoes

Ozette Potatoes are Fingerling potatoes, about 3 inches (7.5 cm) long by 2 inches (5 cm) wide.

They are bumpy, with buff skin, and off-white flesh.

The plant delivers high yields in a late harvest.

These are waxy potatoes, with good flavour.

Cooking Tips

For steaming, roasting or frying. Some say best roasted, others say steam or sauté them.

History Notes

Ozette Potatoes were brought by Spanish explorers in the late 1700s to the Makah / Ozette Indians at Neah Bay, Washington State. Some think the explorers came from Peru; others think their origin may have been Chile or Mexico, as the potato shares some traits with potatoes from those regions. In any event, Ozette Potatoes are genetically closer to potatoes that come straight to North America from South America, rather than those that passed through Europe.

The Makah and Ozette Indians have grown the potato for many generations.

The potato was introduced to the broader American market in the 1980s by a David Ronniger who obtained the potato from a woman named Anna Cheeka.

This page first published: May 13, 2005 · Updated: May 18, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: American Potatoes, Fingerling Potatoes

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘It is proved by experience that, beyond five or six dozen, oysters certainly cease to be enjoyable.’ — Grimod de la Reyniere (French gastronome. 20 November 1758 – 25 December 1837)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.